As the most nutritious food, milk is not suitable for all people to drink. After drinking milk, stomach bloating, bowel or even diarrhea is a problem that many people have encountered. The word "lactose intolerance" has been known by some people...
As the most nutritious food, milk is not suitable for all people to drink. After drinking milk, bloating, bowel and even diarrhea, this is a problem that many people have encountered, although after years of popular science propaganda, "lactose intolerance" This word has been known by some people, but many people still don't know how to solve this problem.
On May 15th, at the 11th National Nutrition Science Conference of the Chinese Nutrition Society held in Hangzhou, the world once again became the focus of discussion among nutritionists.
At the "Dairy and Health" Summit of the Nutrition Science Conference, Chen Junshi, Technical Consultant of the National Food Safety Risk Assessment Center and Academician of the Chinese Academy of Engineering, Yang Yuexin, Research Fellow, Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Su Yixiang, Vice Chairman of the Chinese Nutrition Society Experts and well-known domestic scholars in the field of dairy products from the Yili Group Technology Center discussed the incidence of lactose intolerance, the mechanism of occurrence, the effect of products such as Yilishuhua milk on lactose intolerance, etc. "Impression", whether it is an individual or a company, is facing new "opportunities" and "choices."
Why can't you drink milk? Lactose intolerance!
At present, it is generally believed in the academic community that 80% of Asian adults lack lactase and are prone to lactose intolerance. So how many people in our country are lactose intolerant? This is a basic issue discussed in the forum. Experts in the academic report either quote data or through sample surveys to describe the outline of Chinese lactose intolerance.
The study of Huang Chengyu, a standing director of the Chinese Nutrition Society and a professor at Sichuan University, found that the lactase gene is genetically related, and it is almost impossible to induce lactase in a short period. Although the different survey data vary in value depending on the respondents, in general, due to the congenital constitution of Asians, the incidence of lactase deficiency and lactose intolerance in Chinese is not low.
As we all know, milk as a calcium rich foods and milk is a mixture of various nutrients, composed of nearly 300 kinds of elements, which contain a variety of nutrients necessary for the human body, such as protein, fat, lactose, vitamins, calcium, phosphorus and so on.
The dry matter in milk accounts for about 11% to 13%. In its main nutrient composition, the main nutrient protein accounts for 3.2 grams, the fat accounts for 3.7 grams, and the carbohydrate account for 4.8 grams per 100 milliliters of milk. Calcium 110 ~ 120 mg, phosphorus 93 mg, iron 0.2 mg, vitamin A 39 micrograms, vitamin B1 0.04 mg, vitamin B2 0.13 mg, vitamin C 1 mg, niacin 0.2 mg. The energy available for every 100 ml of milk is 69 kcal.
Therefore, milk is not only a complete nutritional combination but also a fairly balanced, balanced and reasonable nutritional combination, which is conducive to the absorption and utilization of the body.
However, in real life, there are a large number of people who can't drink milk. After drinking milk, they often feel bloating, bowel, exhaust, and even diarrhea. In severe cases, cramps or dehydration may occur, resulting in " Looking at the milk and sighing, the direct cause is "lactose intolerance."
Dairy expert Wang Dingman said that this is a lack of a substance called lactase in the body. The consequence of this is that lactose cannot be digested in the intestines, and lactose in milk cannot be absorbed. Lactose is the main carbohydrate present in milk. After lactose is ingested into the human body, it is broken down into glucose and galactose by the action of small lactose enzymes. These are absorbed as important nutrients of the human body, and only when the lactase is present can the human body Digest and absorb lactose.
Wang Dingman said that another role of lactose is to promote the body's absorption of calcium. When people are in a child's time, they are generally less likely to lack lactase. The baby can digest 30-40 grams of lactose every day, but with the increase of age and long-term non-drinking milk, or the weaning period is too long, the lactase in the body will gradually decline and even Decline. In Asian populations and people in southern China, the rate of lactose intolerance is higher than in other regions, with a probability of about 40-50%.
Wang Dingmian’s statement has also been echoed by the views of dairy companies. The person in charge of the Yili Group Technology Center told this reporter that after the lactose in the food enters the small intestine, due to the lack of lactase, lactose cannot be broken down into monosaccharides (glucose and galactose) and is absorbed into the blood, called lactose indigestion and lactose. Poor absorption.
When lactose enters the colon, it is fermented by bacteria to produce short-chain organic acids such as acetic acid, propionic acid, butyric acid, and gases such as methane, H2, CO2, etc., and most of the product is reabsorbed by the colon. The lactose fermentation process can cause symptoms such as bowel, abdominal pain, rectal gas, and osmotic diarrhea.
According to statistics, lactase activity is reduced by about 75% of adults worldwide, and the probability of lactose intolerance is even more than 90% in some Asian and African countries.
Crack "lactose intolerance": macromolecules
Milk is called “the most comprehensive natural food”, but so many people can't drink because of lactose intolerance. What should I do?
Wang Dingman said that the symptoms of lactose intolerance baby can be changed through human efforts. There are three ways: one is to use low-lactose or lactose-free milk products to drink; the second is to use some yogurt or fermented products to drink; the third is to follow the increase from small to large, from "sparse" to densely increase the amount of milk, and try to do not drink this principle on an empty stomach.
Professor Yu Kang from the Department of Nutrition of Peking Union Medical College Hospital gave a clear explanation from the technical level: “Lactose intolerance is due to the lack of lactase. Is there no lactase in your body? No problem, if you are producing milk. In the process, the decomposition of lactose in milk through special techniques can make people who can't drink milk drink good milk. People often say that Shuhua milk is milk with this special function. Lactase in Shuhua milk It can solve the problem that lactose-intolerant people can't drink milk by decomposing more than 90% of the lactose in milk into easily absorbed glucose and galactose."
The “sweating milk” mentioned by experts refers to the high value-added products developed by Yili Group: Yili Nutrition Shuhua Milk. As early as 10 years ago, Yili began to study the lactose intolerance in China before the industry. After four years of research and development, in 2007, the first milk in China that could effectively solve the problem of "lactose intolerance" - Yili Nutrition Shuhua Milk was launched.
For the first time in China, Yili Nutritional Shuhua Milk uses the “UHT After Sterile Addition” process and “LHT Lactose Hydrolysis” technology, which will be large without destroying the original color, aroma, taste, taste and vitamins and minerals of milk. More than 90% of the molecular lactose is hydrolyzed into small molecules of galactose and glucose.
So, how is the effect of Yili Nutritional Shuhua Milk on lactose intolerance? At the Nutrition Science Conference, the person in charge of the Yili Group Technology Center introduced the effect of Shuhua Milk on the symptoms of lactose intolerance: through intervention tests on 1490 volunteers in Beijing, Harbin and Xi'an, lactose intolerance The effective rate of improvement is over 96%.
It is understood that as early as 2007, Yili Group cooperated with dozens of experts and professors from Harbin Medical University, Xi'an Jiaotong University School of Medicine and Children's Health Department and China Association of Eugenics Science Calcium Engineering Committee, and detailed examinations of nearly 2,000 testers. A follow-up survey and data recording showed that the effective rate of "Ili Nutritional Shuhua Milk" for lactose malabsorption was 96.6%, the effective rate for improving lactose intolerance was 90.1%, and the effective rate was 96%. This scientific experiment proves that “Yili Nutrition Shuhua Milk” makes drinking milk “uncomfortable” and “enjoy”, which is a new choice for a large number of “lactose intolerance” people in China.
Therefore, in April of the same year, “Yili Nutrition Shuhua Milk” won 90 highly-recognized awards for the best innovative liquid milk products at the world’s first dairy conference, over 90 countries in 16 countries (12 countries in Europe and America). This is the first time that Chinese dairy products have won awards abroad, achieving a historic breakthrough in China's dairy industry innovation.
Experts believe that the birth of nutritional Shuhua milk not only fills a technical gap in the domestic dairy industry but also solves the problem of healthy drinking milk for the Chinese population by using the most economical, simple, scientific and effective methods. The improvement of the consumption level of dairy foods in China has had an important and far-reaching impact.
This is exactly the case, Yili Nutrition Shuhua Milk continues to gain recognition: Just one day before the Nutrition Science Conference “Nutrition Innovation Contribution Award”, Ipsos Corporation, one of the largest research companies in China, is among the consumers. The China Food Health Seven Star Award, the “most trusted brand of consumers”, also fell to Yili.
Continuously acquire "non-users": from "can drink milk" to "iron supplement, calcium supplementation"
Nutrient-Supplemented milk is a typical case in which Yili has created “non-users” through technological innovation and new products: people with lactose intolerance are not consumers of milk in the past or weak consumers. But now, it can become a real consumer group, thus changing from "non-user" to "user" - Yili has also created a new "market"!
If the birth of nutritional Shuhua milk solves the basic problem of Asians drinking milk from “can’t drink milk” to “can drink milk”, then from “can drink milk” to “drink good milk” and “supplement nutrition” It is the next step in the upgrade. In this nutrition science conference "Dairy and Health" theme summit, in addition to the problem of lactose absorption, experts also "calcination of casein phosphopeptide CPP", "vitamin D and bone health", "middle-aged bone The problem of loose diagnosis and treatment were discussed.
Prof. Feng Fengqin from Zhejiang University especially proposed the calcium supplementation of casein phosphopeptide CCP. CPP is a peptide extracted from bovine cheese protein. It can combine with calcium ion strength to keep calcium ions dissolved and avoid precipitation. Calcium absorption level. Professor Liu Zhonghou of the Osteoporosis Committee of the Chinese Geriatric Society gave an academic report entitled "Diagnosis and Treatment of Osteoporosis in Middle-aged and Elderly People", and once again raised the issue of calcium absorption in the elderly.
This coincides with the company's product development trend. After the marketing of nutrient-supplemented milk in 2007, lactoferrin-type Shuhua milk and CPP-type Shuhua milk were introduced in 2011 and 2012. These two products were awarded the title of innovative products of the International Food and Beverage Exhibition for two consecutive years in 2011 and 2012. This is also reflected in the new industry trends brought about by consumers' pursuit of health after solving the problem of “can't drink milk” to “can drink milk”.
Correspondingly, the Yili Group has also continuously acquired new “non-users” and expanded new markets.